Preservative effect of gelatin/chitosan-based films incorporated with lemon essential oil on grass carp (Ctenopharyngodon idellus) fillets during storage.
Active films
Bacterial diversity
Essential oils
Grass carp
Microbial spoilage
Moisture status
Journal
International journal of food microbiology
ISSN: 1879-3460
Titre abrégé: Int J Food Microbiol
Pays: Netherlands
ID NLM: 8412849
Informations de publication
Date de publication:
16 Dec 2023
16 Dec 2023
Historique:
received:
24
05
2023
revised:
20
09
2023
accepted:
04
10
2023
medline:
27
10
2023
pubmed:
13
10
2023
entrez:
12
10
2023
Statut:
ppublish
Résumé
The present study investigated the effect of fish gelatin/chitosan-based (FG/CS-based) films incorporated with lemon essential oil (LEO) on grass carp fillets in terms of moisture status, total volatile basic nitrogen (TVB-N), and microbial community succession during chilled (4 °C) and iced (0 °C) storage. Low-field nuclear magnetic resonance (LF-NMR) revealed that the active films remarkably inhibited moisture transformation from being the immobilized to free water in grass carp fillets, accompanied with the reduced T
Identifiants
pubmed: 37826883
pii: S0168-1605(23)00353-7
doi: 10.1016/j.ijfoodmicro.2023.110437
pii:
doi:
Substances chimiques
Oils, Volatile
0
Chitosan
9012-76-4
Gelatin
9000-70-8
RNA, Ribosomal, 16S
0
Water
059QF0KO0R
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
110437Informations de copyright
Copyright © 2023 Elsevier B.V. All rights reserved.
Déclaration de conflit d'intérêts
Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.